For the slaw, put all the ingredients into a mixing bowl, reserving a handful of parsley, and mix well. Taste for seasoning and adjust the salt and pepper as you like.

Pop each chicken breast in turn into a sandwich bag, then bash gently with a rolling pin or meat hammer until they are evenly 2–3mm thick. Be careful not to break the chicken.

Crack the eggs into a shallow dish, then add the Dijon mustard and use a fork to lightly beat. Put the flour in another shallow dish, seasoning with salt and pepper, then put the breadcrumbs in a final dish.

Coat the chicken in the seasoned flour, followed by the mustardy eggs and finally the breadcrumbs. Store the schnitzels in the fridge until you’re ready to cook them. Or separate them from each other with sheets of baking paper, wrap well and freeze.

To cook, heat a 5mm depth of oil in a large frying pan over a medium-high heat. To test if the oil is ready, sprinkle in some breadcrumbs: they should sizzle.

Shallow-fry the chicken schnitzels one at a time for a few minutes on each side, until they are golden all over. Remove them from the pan and place on a plate lined with kitchen paper to get rid of any excess oil. You can also cook them, in a single layer and coated with spray oil, in an air fryer (for timings and temperatures, see the air fryer conversion chart on page 205). You may have to cook them one at a time, depending on the capacity of your air fryer.

Serve the schnitzels with the slaw and lemon wedges and sprinkle with the reserved parsley, if you like.